Friday, May 22, 2009

Chef Lyjo James, Student Edible Aspic Work @ CAI

Culinary Artistry or food decorations are used to enhance the overall visual impact of the foods or the places where the food is being served. This emerged as a full-fledged operations of the kitchen brigade specially the Garde-Manger department of a A-grade food establishment .
At Culinary Academy of India I have learned the fine art of making ASPIC-LOGOS with pure melted gelatin and food colours. After picking up the basic aspic logo making techniques from Chef Sudhakar N Rao I started experimenting and brought in my own ideas and today , I started making aspic displays with new and highly acceptable techniques keeping in mind the rules of food decorations and presentations. Apart from what I learned in CAI,( )
I started using techniques such as the “inlay”, ”ensemble” and “embedding” and gave my aspic logos and works a three dimensional outlook. Today I can say that aspic is one of the best and most difficult mediums which can be used for making different centre-pieces for exclusive buffets.
· Straight Cut
· Smudge
· Emboss
· Inlay
· Embed
· Ensemble

Inlay Technique used in making Aapic centre-Peices

Herbs, peels and spices used in in-lay technique

Embedding technique of making aspic centre-pieces

Vegetable like rutabagas used in embedding

Vegetables used in aspic ensemble

Food ingredients in ensemble

Vegetable embossing in aspic

3 Dimensional arrangement with elaborate use of aspic

Smudge technique of making aspic paintings

Smudge aspic painting in making

Smudge Aspic Work display

Display of Straight cut aspic logos

Aspic work with form, flow and pattern with emboss approach.

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